Fig Bars Nutrition Facts

56 calories in 1 cookie

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Calories in Fig Bars
Cookies, fig bars
56 calories in 1 cookie
1 cookie = 16g ≈ 0.035lb ≈ 0.56oz
3.48 calories / gram
1 Weight Watchers point
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Calorie Sources:77% carbohydrates; 18% fats; 4% proteins
Fats:1.17 g (10 calories, 7% by weight)
Carbohydrates:11.34 g (43 calories, 71% by weight)
Proteins:0.59 g (2 calories, 4% by weight)
Alcohol:~
Water:2.64 g (17% by weight)
Fat Composition:44% monounsaturated; 40% polyunsaturated; 16% saturated
Trans Fat :~
Dietary Fiber:0.74 g (5% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 oz
1 Figaroo (2 square halves)
1 cookie
1 individual package (2 oz package containing 2 3" bars)
Food Group:Baked Products
USDA #:18170
Tags: cookie; cookies;
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Vitamin A:5 IU
Retinol:1.44 mcg
Retinol Activity Equivalent:1.44 mcg
α-Carotene:~
β-Carotene:0.16 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:1.28 mcg
Vitamin B-1:24 mcg
Vitamin B-2:33.60 mcg
Vitamin B-3:299.20 mcg
Vitamin B-5:57.60 mcg
Vitamin B-6:11.20 mcg
Vitamin B-9:5.60 mcg
Food folate:1.60 mcg
Dietary Folate Equivalent:8.48 mcg
Folic acid:4 mcg
Vitamin B-12:0.01 mcg
Added Vitamin B-12:~
Choline:2.34 mg
Vitamin C:48 mcg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:104.00 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.93 mcg
Calcium (Ca):10.24 mg
Copper (Cu):22.40 mcg
Fluoride (F):~
Iron (Fe):464 mcg
Magnesium (Mg):4.32 mg
Manganese (Mn):54.40 mcg
Phosphorus (P):9.92 mg
Potassium (K):33.12 mg
Selenium (Se):0.53 mcg
Sodium (Na):56 mg
Zinc (Zn):62.40 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:11.34 g
Dietary Fiber:0.74 g
Sugars Total:7.42 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:0.59 g
Essential amino acids
Phenylalanine:22.40 mg
Leucine:35.20 mg
Methionine:8 mg
Lysine:22.40 mg
Isoleucine:20.80 mg
Valine:24 mg
Threonine:17.60 mg
Tryptophan:6.40 mg
Histidine:9.60 mg
Arginine:19.20 mg
Non-essential amino acids
Alanine:22.40 mg
Aspartic acid:60.80 mg
Betaine:~
Cystine:11.20 mg
Glutamic acid:0.15 g
Glycine:19.20 mg
Hydroxyproline:~
Proline:54.40 mg
Serine:28.80 mg
Tyrosine:19.20 mg
Fats Total:1.17 g
Saturated fatty acids:0.18 g
Monounsaturated fatty acids:0.48 g
Polyunsaturated fatty acids:0.44 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:320 mcg
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:160 mcg
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:1.60 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.12 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:56.00 mg
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:3.20 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.47 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.41 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:28.80 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:0.26 g
Caffeine:~
Theobromine:~
Product Type:Fig
Weight Watchers Points:1 point(s)
Atkins Diet (Induction) Rating:0 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:2 / 10
Shorter URL for this page:http://calobonga.com/_2WQ
Did you know?...Most of the calcium in milk is not bound up in the fat globules that are removed when 'skimming' the milk, but rather in the water content of the milk. Removing the part of the milk (the milk fat) with a lower percentage of calcium, increases the relative percentage of calcium in the remaining milk.
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